Holiday dinner at Fireside, 2016
Holiday Dinner at the Fireside Room
Welcome in the holiday season by joining the Rossmoor Wine and Food Society on Thursday, December 8, 2016 for a special holiday dinner. We will experience a delightful meal served in the beautifully decorated Fireside Room and catered by Wilma Lott Catering. The dishes will include varied profiles that will create intriguing wine pairings and an evening of wonderful flavors. We’ll begin with cocktails and appetizers served at 6:00 p.m., featuring Strudel with Diced Artichoke, Garlic and Parmesan, Bacon-Wrapped Dates stuffed with Blue Cheese and brushed with Maple Glaze and Pancetta Crisps, a Pear slice topped with crispy Pancetta and Goat Cheese. A festive classic Cranberry Martini cocktail made with Gin and a splash of fresh seasonal Cranberry juice will accompany our appetizers. Pine Ridge Chenin Blanc/Viognier blend with floral notes on the nose, and luscious pear and melon flavors followed by bright acidity for balance pairs well with our appetizers.
A Winter Couscous Salad with Roasted Honey-Cinnamon Sweet Potatoes, Kale, Pomegranate Seeds, toasted Pine Nuts and Feta will begin our dinner. Our entrée is Beef Wellington Tarts with Tender slices of Seared Filet Mignon Beef lightly brushed with a Brown Shallot demi-glaze atop a base of Prosciutto and Duxelles, served on a foundation of buttery, crisp Puff Pastry. Bundles of Haricot Verts tied with a Red Bell Pepper strip and Rustic French Bread with Butter will accompany our entree. Dinner will be paired with a Zaca Mesa Viognier, which exhibits aromatic aromas of honeysuckle and ripe peach, with a touch of citrus and minerality and a Trig Point Merlot made with fruit sourced from Diamond Dust Vineyard with cherry, blackberry and espresso notes which fan out to dried herb and tobacco accents, making a soft expansive wine with supple tannins. A wonderful Whiskey Trifle, Angel Food Cake soaked in whiskey with homemade vanilla cream pudding and glazed with raspberry sauce topped with mint garnish will be a sweet finish. A Bourbon Old Fashioned, with a hint of spices—Cardamom and Anise, a bit of orange juice, and garnished with a stick of cinnamon, served warm will complete our meal.
Cost for this holiday dinner is $65 per member or $75 per guest. Our events fill quickly and the holiday dinner is no exception. Please note that all reservations must be received no later than Monday, November 21, 2016. No refunds after November 21, 2016 when the number of attendees is given to the caterer. If you are unable to attend after you have sent in your reservation, please contact Helen Kane 954-8486 or Louise Ng 997-3335 so that we may call those members on our wait list. If we are able to fill your space we will send a refund to you.